Ingredients
2 cups cold milk1 package (3.4 ounces) instant vanilla pudding mix1 package (8 ounces) cream cheese, softened1 carton (8 ounces) frozen whipped topping, thawed, divided1 loaf-shaped angel food cake (10-1/2 ounces), cut into 1-inch cubes1 jar (12-1/4 ounces) butterscotch ice cream topping3 medium red apples, chopped1-1/2 teaspoons ground cinnamon
Preparation
In a bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. In a large bowl, beat cream cheese until smooth; beat in pudding. Fold in 1 cup whipped topping.
In a 3-qt. glass bowl, layer a third of the cake cubes, 1/3 cup butterscotch topping, a third of the apples, 1/2 teaspoon cinnamon and a third of the cream cheese mixture. Repeat layers twice. Garnish with remaining whipped topping. Chill until serving.
